Grilled Vegetable Torte

This dish uses the ribbed cast iron grill pan. We like the enameled coated grill pans from Le Cruset.

1 large eggplant cut in ¼ inch slices

4 large tomatoes halved, seeded, and cut into ¼ inch slices

2 large onion cut into ¼ inch slices

2 red pepper seeded cut into ¼ rounds

1 large ball mozzarella cut into

2 cups grated ementhaller, gruyere, or fontina

1/3 cup of olive oil

2 large Portobello mushroom

1 pinch of salt

Place vegetables in a large bowl. Toss with the olive oil to coat. Grill vegetables on the grill pan with a pinch of salt till tender. 4- 8 minuets.

Slice the grilled Portobello in 1/8 slices and set aside.

Take a 9x13 ceramic casserole dish, lightly coat with olive oil. Assemble the tortes as individual towers, starting with the eggplant on the bottom, followed by alternating layers of tomato cheeses and onion and peppers, and mushrooms, ending with eggplant on top. Place a slice of the mozzarella on top of each vegetable torte tower.

Cover with foil and place in the oven for 10-15 minuets or until the cheese melts through.

Serves 6

Vegetable Tart With Goat Cheese

Del Mar Home and Garden Masters Exhibit 2010

Hello all!

As many of you may know, Wildwood was in Del Mar (San Diego area) over the weekend. The Wildwood "La Estrada" mobile copper unit was featured in an exhibit for the M.J. Martin Landscape Design company, and the exhibit won first place in the entire show!


SO exciting! We posted a bunch of photos on our Facebook Page- check them out:

http://www.facebook.com/wildwoodovens
Enjoy- let us know what you think!

Love, WW

Classic White Pizza with Arugula and Balsamic

Ingredients:

1 Ball Wildwood Ovens Signature Pizza Dough

TT (to taste) Pancetta, Diced and Rendered (bacon may be substituted)

TT (to taste) Fresh Garlic, Minced

TT (to taste) Fontina and asiago cheese, Sliced

TT (to taste) Gorganzola, crumbled

TT (to taste) Toasted Pine Nuts

TT (to taste) Olive oil

TT (to taste) Fresh baby Arugula, washed and dried

¼ C Aged Balsamic Vinegar

Directions:

Reduce balsamic vinegar in a skillet over medium high heat until thick (should be like syrup), set aside.

The amount of each ingredient will depend on the size of your pizza. Try not to add too much of any one topping. Roll out your pizza dough with a rolling pin to get a very thin crust. Brush the dough with olive oil, and spread pancetta, garlic, and cheese evenly across the pizza. Bake in a wood fired oven at 700°F or in a conventional oven preheated to 500°F on a soapstone pizza stone. Remove from the oven when the cheese is melted and bottom of the crust is crispy and brown. Immediately place arugula on top of the pizza and drizzle on the reduced balsamic vinegar (if vinegar is too thick add a small amount of water). Slice and serve immediately.

Arugula & Feta Pasta

Braised Baby Beets

Ingredients:

1 bunch Baby Beets

½ Cup White Wine

2 Cloves Garlic (roughly Chopped)

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Fresh Thyme (roughly chopped)

1 Tsp Kosher Salt

1 Tsp Fresh cracked black pepper

Procedure:

Trim off the root and top of the beets and scrub thoroughly. Coat the beets in olive oil and season with a good amount of salt and pepper. Place beets, wine, garlic, and thyme in a medium sauce-pot with a lid. Cover and place in your wood fired oven at 500° or your conventional oven at 375°. Braise until tender (can be easily cut with a butter knife or fork).

Allow to cool and remove skin. Serve whole or slice into wedges and add to a salad.

Baby Beet Salad

Mustard Crusted Rack of Lamb

Ingredients:
1 Rack of lamb, fat trimmed off
2 Tbsp Dijon Mustard
1Tbsp Garlic Powder
1Tbsp Penzeys Lamb Seasoning
TT Coarse Sea Salt
TT Fresh Cracked Pepper
1Tbsp Olive oil

Procedure:
Trim the excess fat and the silver skin from the lamb rack. Spread the mustard evenly across the entire rack. Evenly coat the rack with your remaining seasonings (note: we recommend you add the ingredients separately). Cover with plastic wrap and leave out until the meat is about room temperature.

In a Wood Fired Oven:
Preheat your oven to about 600°F. Heat a ribbed grill pan or soapstone griddle up by placing it on a bed of coals or in the fire. Coat Lamb rack with olive oil and sear evenly on all sides while in the oven. Roast until you achieve your desired internal temperature (refer to chart below).

In a Conventional Oven:
Preheat your oven to 375° F. Heat your ribbed grill pan or soapstone griddle on your stove over high heat. Coat Lamb rack with olive oil and sear evenly on all sides. Roast until you achieve your desired internal temperature (refer to chart).

Rare 120 to 125 degrees F Medium 140 to 145 degrees F
Medium Rare 130 to 135 degrees F Medium Well 150 to 155 degrees F

Roasted Suckling Lamb